Paneer Butter Masala

Prep - In a saucepan, bring about 4 cups of Water to boil, gently drop 3 medium Onions and 4 ripe Tomatoes. Cook on high for 10 minutes. Drain the water and let onions and tomatoes cool down. Once cool grind onions and tomatoes to smooth paste, seperately. Soak 3 tbsp of Cashewnuts in little water and grind to smooth paste.

Paneer - Heat a tbsp of Butter and fry the 250 gms of Paneer cubes to golden brown. Bring a cup of Water to boil, remove from heat and add the paneer cubes to it, let them sit aside for 5 minutes.

Curry - Heat 3 tbsp of Butter in a pan on medium heat. Add and saute the onion paste for 5 minutes till it turns golden brown. Add 2 tsp of Ginger Garlic Paste and saute for another minute. Add 2 tsp of Red Chilli Powder, ¼ tsp of Turmeric Powder, cashewnut paste, Salt to taste and mix. Add the tomato puree, ½ tsp of Kasuri Methi, ½ tsp of Coriander Powder, 1½ tsp of Garam Masala Powder; simmer and let it cook for 4 minutes. Add the fried paneer, mix gently and let it cook for another 4 minutes. Now add ¾ cup of Water and cook on medium heat till the gravy turns to a thick consistency. Let it sit for atleast 10 minutes and garnish with freshly chopped Coriander Leaves before serving.